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How To make Lamb& Pear Tagine.
2 lg Onions, peeled & sliced
1 kg Lean lamb, leg or shoulder
-cut into 4cm cubes. 4 Pears, peeled cored & cut
-into 4cm chunks 1/2 c Sultanas
1/2 c Silvered almonds
1 tb Olive oil
1 t Cumin
1 t Ground coriander
1 t Ground ginger
1 t Cinnamon
1 t Black pepper
Water, to cover the meat Salt, to tast
Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1.In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2.Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.
How To make Lamb& Pear Tagine.'s Videos
Chicken Tagine Moroccan Style - Moroccan cuisine - Moroccan Recipe
Hello everyone and welcome to my kitchen! My name is Andreea and today I will take you to a culinary trip to...Morocco! In this video I am showing you how to prepare Moroccan Chicken Tagine which is a staple when it comes to Moroccan cuisine.
I am so happy to share with you this recipe since it is a very authentic one, because I have it from my brother in law who is Moroccan. When he prepared this dish for the first time, I was stunned! The combination is absolutely amazing and I think it represents Moroccan food at its best because sweet and savoury are often combined in this cuisine.
Find out more about tagine on my instagram!
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Music: Epidemic Sound
Lamb Shoulder with Caramelised Pears and Prunes Super delicious لحم الغنم بالاجاص والبرقوق ولا الد
طبق اللحم الغنم بالاجاص والبرقوق ولا الذ ولا اروع
Crystal@Home | Sunday Cooking with Chef Jon Ashton | Moroccan Lamb Tagine
Quince and Okra Chicken Tagine / طاجين البامية و السفرجل - Episode 944
RECIPE:
INGREDIENTS:
For the quince
1kg (2 pounds) quince
500ml (2 cups) water
2 tbsp lemon juice, divided
For the tagine
250g (1/2 pound) okra
2 tbsp olive oil
600g (1.3 pounds) chicken
1 yellow onion, diced
3 garlic cloves, grated
1 tomato, grated
1 tsp salt
1 tsp ginger
1/2 tsp turmeric
1/2 tsp pepper
1 tbsp paprika
500ml (2 cups) water
1 tbsp chopped parsley
1 tbsp chopped cilantro
For decoration
Parsley, chopped
DIRECTIONS:
Step 1: Preparing the quince
1- Wash the quince, then remove its core and seeds. Cut the quince into 4 pieces, then place it in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation.
2- Drain the quince, then place it in a large pot. Add the water and remaining tablespoon of lemon juice, then bring the water to a boil. Cover the pot and cook for 15 minutes.
Step 2: Preparing the tagine
3- Wash the okra and trim the stem ends. Place it in a bowl of water and set it aside.
4- Heat up the olive oil in a pot over medium heat. Add the chicken and cook for 5 minutes.
5- Add the onion and garlic, then cook for another 5 minutes while stirring.
6- Add the tomato and the spices. Mix to combine, then cook for 2 minutes.
7- Add the water to the pot and bring it to a boil.
8- Drain the okra and the quince, then add them to the pot along with the parsley and coriander. Cover the pot and cook for 40 minutes. Check the pot every 15 minutes and add more water if needed.
9- Once the chicken is fully cooked and the sauce has thickened, serve in a tagine or serving plate. Sprinkle with parsley, then serve warm with Moroccan bread.
How to make Lamb Tagine
This delicious Lamb based meal may take a long time to cook but is most definitely worth the mouth-watering result!
طاجين السفرجل - Quince tagine
Tajine aux coigns
Tajine de membrillo
~-~-~-~-~ المقادير ~-~-~-~-~
السفرجل
لحم
بصل
لوز مقلي
زيت زيتون
ملح
زبدة
سكر
قرفة
كركم
فلفل اسود
زنجبيل
ثوم
كزبرة وبقدونس
En~-~-~-~-~ Ingredients ~-~-~-~-~En
Quinces
Meat
Onion
Fried almonds
Olive oil
Salt
Butter
Sugar
Cinnamon
Black pepper
Ginger
Garlic
Parsley and cilantro
Fr~-~-~-~-~ Ingredients ~-~-~-~-~Fr
Coings
Viande
Oignon
Amandes frites
Huile d'olive
Sel
Beurre
Sucre
Canelle
Poivre noir
Gingembre
Ail
Persil et coriandre
Es~-~-~-~-~ Ingredientes ~-~-~-~-~Es
Membrillo
Carne
Cebolla
Almendras fritas
Aceite de oliva
Sal
Mantequilla
Azucar
Canela
Pimienta negra
Jengibre
Ajo
Perejil y cilantro